The Fresh Loaf

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Reinhart's WW Sand. Bread First Try--desperate for yeast help

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VonildaBakesBread's picture
VonildaBakesBread

Reinhart's WW Sand. Bread First Try--desperate for yeast help

Help! I made my soaker and am ready to make the biga. Of course, all I have is dry activated yeast. Reinhart clearly states that if you use dry activated yeast, you should decrease the water by 2 ounces and use that 2 ounces to activate the yeast. No problem with the biga. But tomorrow when I add yeast to the final dough, there is no water from which to decrease 2 ounces.

Help, please???

Blessings, Voni

Antilope's picture
Antilope

Adding 2 oz of additional water for the yeast and 3.33 oz of additional flour should keep it at 60%.

Mebake's picture
Mebake

A very little amount of water can activate the yeast, so the overall hydration will not change much. Add some flour if you think that the final dough becomes too dry.

best of luck.

-Khalid

VonildaBakesBread's picture
VonildaBakesBread

It's always so much simpler than I make it. Thanks, Khalid and Antilope. Appreciate your help!